fermented rice bread recipe (gluten free)

[Guest guest]

Hello, it is super hot here right now, so I am not doing much and managed to

find that recipe I mentioned earlier. I don't know the author's name, because

like I said, the website doesn't exist anymore.

Anyway, I usually ferment it for many days and up to a week. I have tried

soaking and fermenting the rice in kefir instead of water, and it is really

great that way, and you don't need to ferment it nearly as long, but I can't

tolerate heated dairy, so I don't do that anymore.

Also, if you let it ferment in water for a longer time, you can put butter and

garlic on it after you cook it to make a really great sourdough garlic bread.

There are several recipes that go with this basic batter for making " breakfast

rice bread " , " pancakes " and " pizza crust " that I can post too if anyone is

interested.

Rebekah

Rice Bread Made From Whole Grain Rice

Ingredients:

a.. 3 cups medium or short grain brown rice (Long grain brown rice may be

used, but it will produce a much drier bread that looses its moisture within a

day or two.)

b.. 3 cups cold water (Most recipes require the use of a dry cup measure for

dry ingredients and a liquid cup measure for water or other liquids. This recipe

will work best if you use the same measure for both the rice and the water. It

does not matter whether the measure is intended for liquid or dry ingredients,

what matters is that the rice and water are equal in volume.)

c.. 3/4 teaspoon salt

d.. 1 1/2 teaspoon gluten-free baking powder (optional, see recipe

instructions)

e.. Ideally baked in a well-seasoned ten-inch iron skillet with a heavy glass

cover (makes a flat round loaf you can slice horizontally for sandwiches). A

covered casserole dish of similar size will also work, but the dish needs to be

well-oiled, preferably with an oil/soy lecithin mixture or a gluten-free

non-stick spray.

Instructions:

1.. Place the rice and the water in a large bowl, cover with a light cloth or

napkin, and allow the rice to soak in the water for 8-12 hours (overnight or all

day). This step allows the grains of rice to absorb the moisture. Since rice

grains are seeds waiting for germination they are very efficient absorbers of

water.

2.. To grind the rice into a batter use either a blender or a food processor:

a.. If using a blender, place half the water and rice mixture in the blender

and blend on high speed for 1-2 minutes. To see if the rice is sufficiently

ground, rub a small bit of the batter between your fingers. The liquid should

fall away leaving small bits of rice with the texture of table salt. Pour the

batter into a large mixing bowl. Repeat the grinding procedure with the other

half of the rice and water mixture. If you regularly use a blender for grinding,

you may want to soak the rice and water in two half-batches (1 = cups each of

rice and water in each batch).

b.. If using a food processor with a four or more cup capacity, place the

entire rice and water mixture in the processor and grind on high for 8-12

minutes. To see if the rice is sufficiently ground, rub a small bit of the

batter between your fingers. When the liquid falls away, it should leave a small

bit of ground rice with the texture of a coarse salt. Food processors do not

grind the rice as quickly nor as finely as a blender, but their larger capacity

makes it possible to grind more rice at once and it requires less hands-on

attention during the grinding process.

3.. After grinding place the batter in a large mixing bowl and cover with a

light cloth or napkin. The cover must allow air to reach the batter so that it

can ferment naturally with the help of yeasts it collects from the air. At a

room temperature of 68 to 72 degrees, you can allow the batter to set anywhere

from 4 to 24 hours, depending upon your taste in bread. The chart below gives an

indication of the bread qualities at various setting times. At a room

temperature of 80 degrees or more, the set ting time will be speeded up by

one-quarter to one-half the amount of time.

a.. 4-6 hours: very mild yeast flavor, add baking powder right before baking

b.. 8-12 hours: mild yeast flavor, add baking powder right before baking

c.. 18-24 hours: strong yeast flavor comparable to wheat breads, batter

expands because of carbon dioxide bubbles below surface, baking powder is

optional

d.. After the dough sets more than 24 hours it will begin to develop a

distinct sourdough flavor.

4.. After the batter has set for the desired amount of time, mix in the salt

and the baking powder (if using). Place the batter in a well-oiled pan, cover

and bake for 50-55 minutes at 350 degrees.